Tuesday, October 27, 2015

Pepper Steak

This past week I was
emailed a recipe for Pepper Steak from the Lady and Sons, so last night I gave
it a try. I have no idea what pepper steak is supposed to taste like, but we both enjoyed this very much. I did
use strips of old (I'll save myself the mortification of telling you just how old) Filet Mignon that I found in an
iceberg in the back of the freezer, and to avoid being too salty, used 1/8
cup (2 tablespoons) of regular soy sauce and 1/8 cup (2 tablespoons) of low
sodium soy sauce. Because the beef broth that came home from the grocery store
appeared to have been opened (No foil seal when there was supposed to be one,
yes, this is going back!) I used 10 ounces of water and a hefty teaspoon of
Jameson Beef Soup Base.

I put the rice on
when I started the beef, let it cook, and then turned off the fire underneath,
and just let it hang out while the pepper steak simmered. It took about 45
minutes all together. I'll make it again for sure, but most likely with strips
of sirloin (all of the filets seem to have been excavated) as I'm not a round
steak fan, which is what the original recipe suggested.

Slice sirloin into 1/4 inch strips and sprinkle with paprika. (It helps, I
think, to have the steak partially frozen for easy slicing.) Brown meat in
butter; sprinkle with garlic salt and slowly pour in beef broth. Cover and
simmer for 30 minutes.